Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the tofu into cubes about 2 cm across. Slice the mushrooms, quarter the pak choi lengthwise and chop the spring onion. Loosen the noodles according to the package instructions.
Sear the tofu
Heat the oil in a large pot over medium-high heat. Add the tofu in a single layer and cook for 5 to 6 minutes, turning it occasionally so that it develops golden sides. Transfer it to a plate.
Brown the mushrooms and build the broth's flavor
Add the mushrooms to the same pot and cook for 4 to 5 minutes, until softened and browned around the edges. Add the ginger and garlic and stir for 30 seconds, then pour in the water. Bring to a gentle simmer and cook for 5 minutes.
Cook the noodles and pak choi
Add the udon noodles and pak choi to the broth. Simmer gently for 2 to 3 minutes, until the noodles are heated through and the pak choi has softened while the stems remain firm in the middle. Return the tofu to the pot and let it heat through for a minute.
Finish with miso and vinegar
In a bowl, whisk the miso paste with a ladleful of hot broth until smooth. Reduce the heat, pour the mixture into the pot and add the soy sauce and rice vinegar. Do not boil again, so the broth stays delicate. Divide among four bowls and sprinkle with the spring onion.
